昼食普通

Beet & White Bean Salad

Name: Beet & White Bean Salad
Prep time: 20 min
Total time: 20 min
Yield: 4
Ingredients: 2 tablespoons cider vinegar; 1 tablespoon Dijon mustard; 1/2 teaspoon sugar; 1/4 cup extra virgin olive oil; salt and ground black pepper, to taste; 2 3/4 cups whole beets, well drained and each cut in half; 1 can white kidney beans (cannellini); 1/2 cup reduced fat crumbled blue cheese; 1/2 cup coarsely chopped walnuts, toasted; baby arugula leaves

Nutritious and flavorful canned beans and beets are just two of the many versatile canned ingredients in your pantry, they can be added to just about anything! Give yourself an extra dose of fiber and flavor tonight with this delicious salad featuring canned white kidney beans and beets.

20 min4 人前

栄養成分（1食あたり）

1食あたりの値 · 1食分の量: 1 cup

327

カロリー

タンパク質

12g

炭水化物

29g

脂質

食物繊維

糖類

464mg

ナトリウム

飽和脂肪酸 6 g · コレステロール 13 mg

リングは1食分を2,000kcalの基準日に対する割合で表示します。Nutrolaアプリではあなた自身の目標に合わせて表示されます。

材料

cider vinegar
2 tablespoons
Dijon mustard
1 tablespoon
sugar
1/2 teaspoon
extra virgin olive oil
1/4 cup
salt and ground black pepper, to taste
whole beets, well drained and each cut in half
2 3/4 cups · or 16-ounce can
white kidney beans (cannellini)
1 can · 15-ounce can
reduced fat crumbled blue cheese
1/2 cup
coarsely chopped walnuts, toasted
1/2 cup
baby arugula leaves
optional

作り方

1
Prepare dressing: In small bowl combine cider vinegar, Dijon mustard, and sugar. Gradually add olive oil until well blended. Season with salt and pepper.
2
Prepare Salad: In large bowl combine beets and white kidney beans; toss with dressing.
3
To serve, place arugula leaves on platter or in serving bowl; top with beet mixture.
4
Sprinkle with crumbled blue cheese and walnuts.

出典: USDA MyPlate Kitchen · Cans Get You Cooking

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